It’s been a crazy few days weather-wise in Queensland. Here on the Gold Coast we were extremely lucky not to get flooded out. Many communities further North (and South) has been slammed with torrential rain and extreme flooding. We feel pretty blessed right now that our only problems included washing not drying, being stuck inside and poor photography lighting. My thoughts are with those dealing with the devastation right now.
I’ve been playing around with a few options for desserts/snacks OTHER than just plain fruit. Don’t get me wrong, I love plain fruit but sometimes you just want something a little different, no? I made 2 different versions of this idea – my initial creation was to be a raw cupcake, but I didn’t really LOVE the presentation or fiddly-ness so I have changed it to be a “Bombe” – not of the baked Alaskan kind, but the shape sort of reminded me of one. Plus, when I froze the 2nd trial, it was like the ice cream filling of such “Bombe” desserts. The two versions are slightly higher in fat than the usual 80/10/10 desserts, but I have established that I need more fat in my diet for my skin issues…. nothing wrong with a bit of (good) fat, right? Coconut is a really important source of saturated fat for vegans – some cholesterol is needed for things like hormone production…. so don’t think I’m evil promoting the “dreaded” saturated fat here.
Raw Caramel Banana Bombe (or cupcake if you like, whatever)
(Vegan, grain/gluten/wheat/nut/corn/soy/refined sugar free)
- 1 large ripe banana (little brown spots are GOOD!)
- 4T coconut flour (if it seems too dry add up to 2T coconut milk/water)
- Scrapings from 1 vanilla bean
- Tiny pinch sea salt
- Pulse everything together in the food processor. It should be slightly wet, but able to stay together when shaped.
- You can either use cupcake moulds, and shape accordingly, or for the mini “bombe” look, simply roll in ping pong sized balls, flattening on the bottom so they stand.
- Spread with either of the Caramel Frosting options below:
You can simply spread the frosting on top, and chill in the fridge. The topping below is the one that uses the flesh/water of a whole coconut. It was nice, but not my favourite…. I definitely preferred option #2 which uses canned coconut milk.
If you pop the little bombes in the freezer, they get a hard outer caramel shell, and the banana centre stays kinda fluffy. So good on a hot day (or any time really).
Frosting Option #1 – Whole Coconut
- 2/3C coconut flesh (all the flesh from one medium coconut)
- 1/4C + 2T coconut water
- 10 pitted medjool dates
- 2t coconut oil
- In a food processor, pulse together all ingredient until smooth.
- Scoop in a dish and place in the fridge to chill – it will harden slightly.
This version (option #1) didn’t set quite as hard as the canned coconut milk version, but was still nice.
Caramel Frosting Option #2
- Place a 270 ml can of coconut milk in the fridge overnight – scoop off the top solid layer – it’s around 1/2C.
- 8 pitted medjool dates
- 1/16t sea salt
- Pulse in a food processor until very smooth.
- Chill in the fridge…. if you have a little piping bag, you could pipe swirls on a cupcake, or simply spread over the little bombe shape as I did. Leftovers are brilliant spread on apple slices.
Either way, it’s a new dessert that will be on a regular rotation – I’m thinking the addition of carob powder would be really nice. I like desserts that you have options with – you could enjoy these just chilled from the fridge, light and fluffy. OR freeze them for a few hours, and you have yourself a little frozen sweetie surprise.
The plus side of a weekend trapped inside, cowering from the crazy storm – plenty to be foraged for those who dare:
Mangoes, oranges, lemons – all fallen from (public) trees in some of our surrounding parks… plus a few gutter-finds. That makes me sound weird. Foraging fruit from the gutter? Waste not, want not – especially when it comes to free fruit.